Bicol Express Recipe

This contrast has long created a spell-binding richness in taste for the dish. And this has helped make it arguably one of the most popular Filipino dishes.

And righteously so, as it has all of the well-meaning components of classic savory Philippine cuisine. Not only does it contain a generous amount of meat in some succulent, juicy pork belly, but it is also enriched by a local favorite to season and bring some unique flavor to the dish– shrimp paste or bagoong.

Bicol Express, in all of its well-balanced spice and sweetness, also makes for an irresistible cold day meal. With a creamy, delicious stew containing ginger, and a generous amount of essential seasonings in salt and pepper, the flavors come together for the most comforting spoonful of meat and soup.

But the advantages of having a hot and spicy bowl of Bicol Express does not stop at its mouthwatering, meaty taste. It also contains some ingredients that are great for your body!

Health benefits

As mentioned earlier, the distinct bite and heat brought on by this dish can make it great for the colder seasons. But even if it could be perfect for a chilly day, the majority of Filipinos enjoy serving it in all seasons. Perhaps it is because of its advantageous amount of protein, making for a very satisfying and filling dish.

Pork is a fantastic source of not just protein, but also niacin, phosphorus and vitamin B6. In fact, in 3 ounces of pork, you can find more nutrients that are great for you. This includes zinc and potassium.

But it is not just the meat that brings some comfort to your health in this dish. One of our main flavor and texture components, coconut milk, has healthy micronutrients. These aid in decreasing the size of stomach ulcers, and can help in lessening inflammation. It also contains a great deal of protein and carbs to boost your energy.

However, this well-recognized love for the nutritious viand has brought about some controversy to the origin of the recipe. Because who else wouldn’t want to take credit for such a brilliantly formulated array of flavors?

The dispute over its history

This may come as a surprise, but the most widely credited origin of this spicy white dish is actually in Manila, and not Bicol. While most residents from the Bicol area argue that it came from them, most, including big names in the Philippine cooking industry, have said that Bicol Express was born in Cely Kalaw’s restaurant in the country’s capital.

In the 1960s, Kalaw decided to present a creamy dish with the slightest punch. After some struggle in entitling the dish, her ears caught the sound of the daily train headed to Bicol. And that was when she got the idea to name it after a train going the Manila-Naga route.

Apparently, this recipe hoped to be a less flavorful or spicy rendition of Laing. This is a local dish made of dried taro leaves, and similar to our dish of choice, rich coconut milk.

Bicol Express quickly grew in popularity. And soon, the dish began popping up in several other dining establishments in the country. But what most people didn’t know by then was that the dish did not exactly originate from the region in its own name.

A similar dish to Bicol Express from the region:

The argument held by most Bicolanos is that a recipe very alike to that of Bicol Express came from their place of residence. Ginataang Sili, otherwise known as Gulay na Lada, contains balao, which is a shrimp paste variation. It also has other similar ingredients like pork, and none other than coconut milk. Some have said that Kalaw may have gotten inspiration from Gulay na Lada. And this was especially to bring the heat down from her Laing recipe.

But at the same time, some have said that Kalaw never denied gaining inspiration from Bicolano dishes for her dish. They say it is still essentially a name she coined. And likewise, it was her own culinary invention as a result of experimenting in the kitchen, and gaining inspiration from other dishes.

Now if this narrative’s encouraged you to try your own hand at making some deliciously spicy pork belly infused with coconut milk in the kitchen, I have the recipe for you. Try making this classic Bicol Express recipe with me!

How to cook Bicol Express:

Get ready to make the creamiest pork dish with a bit of a kick! Start by taking out your pan. Proceed by combining minced ginger, crushed garlic, chopped onion, sliced pork, chopped chili pepper, and coconut milk. Mix everything together before turning-on the heat.

Once the mixture boils, you may add a cup of coconut cream and half of the bagoong alamang. Let the mixture cook using low heat until it reduces to a quarter.

Afterwards, we will add the rest of the coconut cream and adjust the flavor by adding more bagoong if necessary. Also add the Serrano peppers or long green pepper.  Continue cooking in low heat until the sauce thickens.  Make sure to serve this nice and hot, and you now have enough Bicol Express for 6! Also try serving it the traditional manner– with some steaming, white rice.

And if making this dish has gotten you longing for some similar recipes with a fiery bite, I have some recommendations. As mentioned earlier, the popularity of Bicol Express has brought about various adaptations of the spicy, velvety dish. Why not endeavor to make some of these in your own kitchen?

Did you enjoy riding the Bicol Express train, exploring one of the best Filipino classic dishes? Let us know what you thought of this recipe, along with our other unique variations, in the comments!